#61 Pumpkin Cobbler Lava Cake

I'm not really sure why I'm celebrating this new spring weather with pumpkin treats, but I'm not complaining one bit. I whipped out the canned pumpkin last week to try a new recipe, pumpkin spice waffles. They were great! But, I had leftover pumpkin, and I couldn't let it go to waste. So, ta-da, Pumpkin Cobbler Lava Cake.

I didn't know what to call this dessert, Pumpkin Cobbler or Pumpkin Lava Cake. Right when it comes out of the oven, it screams lava cake because it's so gooey and syrup-y. But, after it has set in the fridge overnight (if it's not all eaten straight out of the oven), the cake soaks up all that delicious syrup-y-ness, so when you're warming up the leftovers, it seems way more like a soft, moist cobbler, without as much lava. SO, this lucky dish just gets a really long name, Pumpkin Cobbler Lava Cake, best of both worlds. 

The recipe I adapted this from looked super yummy (of course), but it had so much sugar in it. So, I cut the sugar pretty drastically, incorporated whole wheat flour, and subbed some other ingredients to lighten it up. And I am PUMPED because YOU CAN'T EVEN TELL. AT ALL. I'm not lying! Sometimes I can tell if a recipe has whole wheat flour or reduced sugar because the texture is off. This is not one of those recipes! *happy dance*

This Pumpkin Cobbler Lava Cake is sweet, gooey and unbelievably awesome topped with pecans and whipped cream, not to mention a big ol' scoop of vanilla ice cream. Besides the taste being spectacular, it's also really simple to make and can be thrown together quickly. The ingredient list may look a tad lengthy, but three of the ingredients are spices, so I promise it's easy!

I'm sure I'll make this again to celebrate the fall season later this year, but this is also a perfect dessert to make right now too, definitely one of my new favorites!

Pumpkin Cobbler Lava Cake
Prep time: 10 minutes. Cook time: 40 minutes. Total time: 50 minutes. 
Yields: 9x9", 11x7" or 2-3 quart baking dish; 8 servings


1/3 cup whole wheat flour (or all-purpose)
2/3 cup + 3 tablespoons unbleached all-purpose flour (or all-purpose)
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pumpkin pie spice
1/4 cup coconut oil or light butter, melted
1/2 cup canned pumpkin puree
1/4 cup milk (skim or almond)
1 1/2 teaspoons vanilla

For topping:
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 cup chopped pecans, optional
1 1/2 cups very hot water

Cool Whip, ice cream, and/or additional pecans for serving, optional


1. Preheat oven to 350 degrees. Lightly spray 2-3 quart baking dish with cooking spray. (I used a 3-quart oval dish. A deep 9x9 or 9x11 should also work.) Set aside. 

2. In a large bowl, combine flours, sugars and spices. Set aside. 

3. In a medium bowl, stir melted coconut oil, pumpkin puree, milk and vanilla until combined. Add to flour mixture and stir until combined and a thick batter forms. Transfer batter to prepared pan and evenly spread.

4. In a small bowl, combine topping ingredients. Sprinkle evenly over batter. Pour hot water over the entire pan and do not stir.

5. Bake for 35-45 minutes until the center is set and the water on the bottom has thickened into a runny caramel-y mixture. Wait about 5 minutes before serving with optional toppings. Cover and store leftovers in the fridge.


*If using a smaller baking dish (like 9x9), be sure it has high sides. If not, place a baking sheet under it in the oven because the mixture may spill over. Better safe than sorry! Baking times may vary based on what size dish you use, so just be sure to bake until the center is set and the water has thickened.

Click here to print recipe!

*Note: Nutrition facts may vary due to brand of products.

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